Dish is an award-winning bi-monthly magazine for people who enjoy cooking and reading about good food. It contains inspiring seasonal recipes and stories about food producers, issues and trends around food in New Zealand and overseas. The recipes are beautifully presented and simple to follow and offer inspiration for both accomplished cooks and those keen to try something new.
Leefield Station Sauvignon Blanc
SPRING has sprung…
WHAT I’M LOVING…
READY, SET, TASTE!
dish.CO.NZ • Dishing up the latest online news, reviews and recipes you loved best
Spring Flavours • The change of season brings a renewed sense of excitement for cooking in the warmer months ahead. dish Food Editor Claire Aldous shares some of her Farro favourites.
SIDE DISHES • What’s new, news and necessary for your home
CLICQUOT in the snow • Fizzing with fun… dish editor Sarah enjoys champagne and adventure
WHAT’S ON • Food and drinks events to mark in your diary
PORTRAIT of an artist • Gidon Bing is a sculptor, print-maker and interior designer whose work displays a harmony between form and function, analogue and digital, simplicity and complexity. We sat down with him and his wife Darya, to talk about his inspirations
The joy of food • Does eating well really have to mean restriction and deprivation? Here at dish we know food is more than fuel or an energy equation and healthy eating doesn't have to be hard work. We've taken some time to debunk the myths around dieting – it's time to get back to focusing on the joy of food
kitchen karma • At The Yoga Loft cooking class, you’ll learn to make the best salad known to man, and all about the invisible ingredients that take food to a whole new level
DINE WITH DISH: YOU ARE invited… • Join us at Ostro, one of Auckland’s most stylish restaurants overlooking the sea, and enjoy a fabulous meal prepared by chef Josh Emett. Monday October 21… save the date!
Sweet cheeks • Gareth Stewart, dish columnist and executive chef of the Nourish Group’s Andiamo, shares his recipe for Pork Cheek and Ricotta Tortellini
STEP BY STEP
flour & water • Don’t chuck it, cook it! That’s anti-waste warrior Jane Lyons’ motto; this month she shares a tasty solution for past-their-best beets
Resourceful recipes from around the globe • Some of the most popular dishes from around the world were born out of a need to save food from being wasted. Hopefully some of the dishes here will provide inspiration for a fridge-clean-out meal or two. Do you have a global go-to dish for using up your staples? Email us at firstname.lastname@example.org – we’d love to hear from you.
A pink salad for soft beets • This versatile and colourful salad breathes fresh life into sagging beets
asparagus • Plump or skinny, cooked or raw, in salads, stir-fries and risottos – or at the heart of that good old Kiwi classic, the asparagus roll – this new season vege is as versatile as it is delicious
DON’T MISS OUT on the next issue of dish
RECIPES • Spring flavours, Vietnamese, light Italian, fast and fabulous weeknight meals
Not-on-a-diet diet • From heavenly herb fritters to pillowy pizza and nutty breakfast crêpes, we plate up seven sensational dishes you’ll wonder how you ever lived without. Oh, and by the way… they’re healthy too
Plate it again, Sam • These recipes do double-duty as a delicious evening meal and an entirely new lunch dish for the next day
SPICE UP YOUR LIFE • If you can stand the heat, get into the kitchen… these sensational spicy dishes will add a dash of sass to your weeknight meals
VIET-NOM • Zing into spring with our punchy, zesty, spicy and utterly delicious Vietnamese-style dishes